I was looking for recipes that called for pumpkin puree and stumbled across this Oatmeal Pumpkin Bread recipe from Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
Although you can make the dough ahead of time and bake throughout the week, I decided to just go ahead and make all three loaves since let’s face it–by the time I let the dough warm up for the required two hours and then bake it I might as well have made it from scratch.
Ingredients:
- 1 cup pumpkin puree (not pie filling; can use canned, but it’s also super easy to make yourself.)
- 2 C lukewarm water
- 1 1/2 Tbsp granulated yeast
- 1 Tbsp salt
- 5 Tbsp butter, melted
- 1/3 C honey
- 1/2 C old-fashioned oats
- 3/4 C whole wheat flour
- 3/4 C rye flour
- 4 C unbleached all-purpose flour
Directions:
- Mix yeast, salt, water, butter, and honey in a large bowl (if not mixing in a stand mixer; otherwise just use whatever size bowl will hold it all).
- Mix in the oatmeal, pumpkin, and flours. You don’t need to knead. You can use a stand mixer with dough hook or do it by hand with a wooden spoon – just make sure all the flour gets incorporated.
- Cover and let rise at room temperature for 2 hours.
- At this point, you can either bake with it or put it in a lidded (but not airtight) container in the refrigerator to bake over the next 9 days. If you put it in the refrigerator, you’ll need to let it rise in the pan for 2 hours on baking day. If you are using it right away, unrefrigerated, put it in the pan and let rise for 40 minutes while the oven preheats to 350F.
- Throw a couple of ice cubes in the bottom of the oven and bake the bread for 45-50 minutes. The book says to put a boiler tray in the bottom and add water but really, the old ice cubes in the oven works just fine.
- Allow to cool before slicing or eating.
The Verdict: The pumpkin flavor was not pronounced, but it did lend a nice moist crumb. It would be perfect for toasted sandwich bread.
This recipe also shared at Yeastspotting.
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